Tall Chocolate Chip Walnut Cookies

Ingredients

• 2 cup all-purpose flour (+ 2 tbsp)
• 2 tsp cornstarch
• 0.25 tsp baking soda
• 0.25 tsp baking powder
• 0.75 cup dark brown sugar
• 0.5 cup granulated sugar
• 1 cup European-style salted butter (Cold and cut into cubes)
• 1 tbsp vanilla bean paste
• 1 cup toasted walnuts (Chopped)
• 1 egg (Cold)
• 1 egg yolk (Cold)
• 115 g semi-sweet chocolate chips
• 0.5 cup milk chocolate chips
• 0.5 tsp espresso powder

Steps

1. 1

   In a bowl, mix the all-purpose flour, baking soda, baking powder, cornstarch, and espresso powder. Mix well, then set the dry mixture aside.

2. 2

   In a stand-mixer bowl or mixing bowl, add the cold egg and egg yolk. Add the dark brown sugar and beat on medium speed for 2 minutes, until light in color.

3. 3

   Add the granulated sugar and beat for 1 minute, until well combined.

4. 4

   Add the cold butter cubes and mix for 2–3 minutes, until well combined.

5. 5

   Add the vanilla bean paste and mix until combined.

6. 6

   Gradually add the dry mixture to the wet mixture.

7. 7

   Add the chopped toasted walnuts and both types of chocolate chips. Mix with a spatula just until combined. The dough may initially be difficult to mix but will come together; do not overmix.

8. 8

   Form the dough into tall 6-ounce balls and place them on a prepared baking sheet.

9. 9

   Freeze the dough balls for 30–40 minutes.

10. 10

    Preheat the oven to 350°F.

11. 11

    Arrange no more than 4 frozen cookie dough balls on one baking sheet, spacing them evenly.

12. 12

    Bake the cookies directly from frozen for 15–18 minutes, until the edges are crispy and the centers remain soft.

Notes

The source does not specify how to prepare the baking sheet beyond calling it prepared. The stated 6-ounce dough size yields approximately 7 cookies from the full batch; the exact yield may vary.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate chip
• walnut
• American
• make-ahead